Fried sea urchin roe and clams with tomatillo salsa

AT A GLANCE

  • Serves 6 - 8 people

"Most sea urchin roe is exported, which is a great shame," says Luke Burgess. "When it's fresh, it's like a taste of the sea. This pairing with clams makes a quick and simple snack. Tomatillos, a tomato relative, are a classic salsa ingredient in Mexico. They're sold canned in Mexican grocers, although you may be lucky enough to find them fresh at a farmers' market."

  • 12 large clams
  • 12 pieces sea urchin roe (about 10gm each)
  • 150 gm (1 cup) potato flour
  • For deep-frying: vegetable oil
  • To serve: fennel pollen (optional; see note)
  •  
  • Tomatillo salsa
  • 1 cup pickled tomatillo, finely chopped
  • 2 garlic cloves, coarsely chopped
  • 100 ml olive oil
  • 1 tbsp honey
01   Bring a saucepan of water with a steam basket to the boil, place clams in a steamer basket and steam until clams open (1-2 minutes). Remove meat from shells (discard shells) and set aside.
02   For tomatillo salsa, pound tomatillo and garlic using a mortar and pestle to a coarse paste, add olive oil, honey and ½ tsp sea salt and mix to combine. Set aside until required.
03   Heat oil in a deep-fryer or large deep saucepan to 180C. Dust clam meat and sea urchin roe in potato flour, shaking off excess, then deep-fry in batches until crisp (1-2 mwinutes). Drain on absorbent paper, season to taste and serve hot with tomatillo salsa, and scattered with fennel pollen.
Note Fennel pollen is available from Herbie's Spices and select delicatessens.

Topics:

ENTREE, FENNEL, CHEFS' RECIPES, GARLIC, SEA URCHIN, HONEY, DRINK SUGGESTION, SEAFOOD, TOMATILLO, MODERN AUSTRALIAN, CLAMS, SHELLFISH, WINTER

Recipe:

LUKE BURGESS, GARAGISTES, HOBART

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

WHITE RABBIT WHITE ALE.

FEATURED IN

Jul 2013

Jul 2013

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